Killer Burger Peanut Butter Sauce Recipe
This Peanut Butter Sauce from Killer Burger is a tasty mix of creamy peanut butter with a savory twist. Instead of using lots of ketchup or mayonnaise-like regular burger sauces, this one has a rich, nutty taste that goes well with many meats and veggies.
Equipment
- Mixing bowl
- Whisk or Fork
- Measuring cups and spoons
- Spatula
- Storage Container
Ingredients
- Creamy Peanut Butter – 1/2 cup
- Soy Sauce – 2 tablespoons
- Brown Sugar – 1 tablespoon
- Apple Cider Vinegar – 1 tablespoon
- Water – 2 tablespoons
- Garlic Powder – 1/4 teaspoon
- Cayenne Pepper – 1/4 teaspoon optional, for a hint of spice
- Salt – to taste
Instructions
Step 1: Gathering Ingredients
- First, gather all the ingredients you need. Having everything measured out and ready before you start mixing makes things easier. You’ll need creamy peanut butter, soy sauce, brown sugar, apple cider vinegar, water, garlic powder, cayenne pepper (if you like it spicy), and salt. Use measuring cups and spoons to get the right amounts.
Step 2: Mixing the Ingredients
- First, grab a medium-sized mixing bowl. Add the creamy peanut butter, then pour in the soy sauce for a tasty kick. Next, sprinkle in the brown sugar for sweetness, followed by the apple cider vinegar for a little tang. Measure and add the water to make the sauce the right thickness. Add garlic powder and, if you like, cayenne pepper for extra flavor and a bit of heat.
Step 3: Blending Everything Together
- Once all your ingredients are in the bowl, use a whisk or fork to mix them well. Stir until the mixture is smooth and blended and make sure there are no lumps of peanut butter left. The sauce should be creamy and smooth, perfect for spreading on burgers or using as a dip.
Step 4: Adjust and Store
- Try the sauce and add more seasoning if needed. You might want to sprinkle in a little more salt to boost the flavors or add some water if the sauce is too thick for your liking.
Notes
If you want to keep it for longer, consider freezing the sauce. Pour it into an ice cube tray and freeze, then transfer the cubes into a sealed freezer bag. Use within 3 months for the best quality.